Recipe development for production of a Turkish dessert, cheese halva

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dc.contributor.authorGuven, Selma
dc.contributor.authorDemir, Huelya
dc.date.accessioned2025-01-27T21:13:40Z
dc.date.available2025-01-27T21:13:40Z
dc.date.issued2010
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractWithin the scope of this study, six different recipes were developed for the production of cheese halva. White unsalted cheeses were produced by using cow milk or sheep milk or a blend of cow and sheep milk, and each was produced with white flour or semolina. It was found that there was no significant difference among the recipes in terms of chemical properties, but there were significant differences in sensory properties. Moreover, the microbial quality of cheese halva were determined. It was found that the shelflife of cheese halva can be up to 10 days at ambient temperature and for up to 1 month when refrigerated.
dc.identifier.doi10.1111/j.1471-0307.2010.00611.x
dc.identifier.endpage586
dc.identifier.issn1364-727X
dc.identifier.issue4
dc.identifier.scopus2-s2.0-77958532732
dc.identifier.scopusqualityQ1
dc.identifier.startpage581
dc.identifier.urihttps://doi.org/10.1111/j.1471-0307.2010.00611.x
dc.identifier.urihttps://hdl.handle.net/20.500.12428/28490
dc.identifier.volume63
dc.identifier.wosWOS:000282696500014
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley-Blackwell
dc.relation.ispartofInternational Journal of Dairy Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectHalva
dc.subjectCheese
dc.subjectRecipe
dc.subjectSensory
dc.subjectMicrobial quality
dc.titleRecipe development for production of a Turkish dessert, cheese halva
dc.typeArticle

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